Butter Chicken Masala Curry
Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
Served with basmati rice.
Ingredients for 2
- Boneless Chicken 1/2lb, cubed
- 2 tbsp Butter Melted
- Onions 2 medium-sized, minced
- Tomato 2 medium-sized, pureed
- 2 tbsp Oil
- 1 tbsp Lemon juice
- Garlic cloves 3, minced/crushed
- Ginger 1tbsp, minced/paste
- 1 tbsp Garam Masala/Chicken Masala
- 4 tbsp Cream
- 1 tbsp Chilli Powder
- ¼ tbsp Turmeric powder
- 2 green chilies, sliced
- Salt and pepper, to taste
- 1 small bunch of coriander leaves / cilantro, for ganish
Side: Basmati rice
- ⅔ cup basmati rice
- 1 ⅓ cups water
Instructions
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In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
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Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
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About 25 minutes before serving, start the rice: rinse the basmati rice until the water runs clear, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then rest off the heat, covered, until serving.
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Heat butter in a pan. Fry the onions until it turns translucent.
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Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
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Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
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Add the marinated chicken, butter, fresh cream and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
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Adjust salt, garnish with the coriander leaves. Serve over rice or naan.